Serve these uniquely flavored, festive
potatoes as a side dish or as an appetizer.
Savory
New Potatoes
- 3 pounds new potatoes,
1 to 1 1/2-inches in diameter
2 tablespoons butter
2 cups (8 ounces) shredded Wisconsin Swiss cheese
1 cup (4 ounces) finely chopped pastrami or corned beef
1/4 cup milk
3/4 cup mayonnaise
2 teaspoons prepared mustard
Fresh dill weed (if desired)
- Boil potatoes until tender; cool slightly.
Cut each potato in half. Scoop out centers, leaving 1/4 inch
shell; reserve.
- Combine butter, cheese, pastrami, milk
and scooped potato pulp until smooth and blended. Refill potato
halves with mixture.
- Bake for 15 minutes at 350°F (175°C)
or until heated through and cheese is melted.
- Mix together mayonnaise and mustard. Top
each potato with small dollop of mustard mixture, and garnish
with dill.
Makes about 42 potato halves.
Tips:
- Using a melon baller to
scoop the potatoes makes this recipe even easier to prepare.
- Substitute the pastrami
or corned beef with ham or sauteed vegetables such as onions
and colorful bell peppers.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
